Get ready to fire up your grill (or skillet!) because this Carne Asada recipe is a total flavor bomb! Made with a bold and zesty marinade of orange, lime, garlic, beer, and spices, this steak comes out juicy, tender, and packed with mouthwatering flavor. Whether you’re planning taco night or a backyard BBQ, this easy recipe is a guaranteed crowd-pleaser!
Oriana’s Thoughts On The Recipe
Ohhh, friend—you’re in for a treat with this Carne Asada recipe! It’s one of those meals that just makes everyone at the table smile. The meat turns out so tender, juicy, and bursting with flavor, you’ll want to keep it on repeat all summer long (and honestly, all year long too). I’ve made it for family dinners, weekend BBQs, and even taco night, and it’s always a hit! Don’t be intimidated by Carne Asada! It might sound fancy, but it’s actually super easy to make with basic pantry ingredients.
What I Love About This Recipe
Best Carne Asada Marinade Ever!
When it comes to carne asada, the magic is all in the marinade—and this one is truly a game changer! It’s bold, zesty, smoky, and perfectly balanced to bring out the rich flavor of the beef without overpowering it. My marinade is a flavor-packed mix of fresh orange and lime juice, lots of garlic, a splash of beer, and a perfect blend of warm spices.
Is Beer a Traditional Ingredient?
Beer isn’t strictly traditional in classic Mexican carne asada marinades, but it’s definitely not unusual either! Traditionally, carne asada marinades rely mostly on citrus (lime and sometimes orange), garlic, oil, and spices. In many authentic recipes, especially in Northern Mexico and border regions like Baja California and Sonora, you’ll also find beer added to the marinade. It’s a popular “modern tradition,” if you will! Beer brings a slight bitterness and extra depth that works beautifully with the smoky char you get from grilling. Plus, the natural carbonation can help tenderize the meat a little faster.
In short, no, it’s not required for authenticity, but yes, it’s a well-loved and widely used addition that makes carne asada even more flavorful and tender.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Orange Juice: Adds natural sweetness and acidity to tenderize the meat and brighten the flavor. Freshly squeezed is best!
- Lime Juice: Essential for that classic tangy carne asada flavor. Also helps tenderize. Note: You can also use white wine vinegar or apple cider vinegar.
- Worcestershire Sauce: Adds a savory umami kick and depth.
- Olive oil: Helps balance the acid in the marinade.
- Beer: Acts as a tenderizer and adds rich flavor. Light Mexican beer works great, but any mild lager will do. Note: You can skip it if you prefer an alcohol-free version. In that case, add 1/4 cup of soy sauce instead.
- Garlic Cloves: For savory, aromatic flavor. Fresh garlic gives the best punch!
- Jalapeño Pepper: Adds just the right amount of heat. Want it spicier? Leave the seeds in.
- Salt & Black Pepper: Basic seasoning that brings it all together.
- Onion Powder: Adds a mellow sweetness and depth without having to chop onions.
- Ground Cumin: Gives that warm, earthy, signature Mexican flavor.
- Ancho Chile Powder: Adds a smoky, mild heat that’s super flavorful but not too spicy. Note: If ancho chile powder is not available, substitute for chili powder.
- Dried Mexican Oregano: More robust than regular oregano. Adds authentic flair.
- Flank Steak or Skirt Steak: Both are great options! Flank is a little thicker; skirt is thinner and cooks faster. Just be sure to slice thinly against the grain.
Food Allergy Swaps
- This recipe is naturally egg, dairy, gluten, nut, peanut, and sesame-free, making it suitable for most dietary needs. However, always check labels for hidden allergens.
- Gluten-Free: Use a gluten-free beer.
Potential Recipe Challenges & Pro Tips
- Over-marinating the steak: It can make the texture mushy. Pro Tip: Stick to a marinade time of 2–8 hours. Don’t go beyond 10 hours, especially with citrus in the mix—it can start to break the meat down too much.
- Cooking the steak too long: It dries out quickly. Pro Tip: Flank and skirt steak cook fast! Grill or sear over high heat for just 3–4 minutes per side for medium-rare to medium. Let it rest before slicing.
- Not slicing the steak properly: It can make the meat seem tough. Pro Tip: Always slice against the grain! Look for the lines running through the meat and cut across them. This shortens the muscle fibers and gives you that tender bite.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Made The Marinade
Add all the marinade ingredients into a blender and blend until smooth.
Helpful Tip
Blending the ingredients creates a smoother, more cohesive marinade. It really helps the garlic, spices, and citrus juices emulsify with the oil and beer, meaning every little bit of meat gets coated evenly. Blending also helps extract even more flavor from the garlic, herbs, and spices. I recommend blending for this reason—it intensifies everything a little more.
Step 2 – Marinade The Meat
Place the marinade in a plastic bag, add the flank steak, close the bag, and shake to combine. Refrigerate for 1 hour or up to 8 hours so the flavors can sink into the meat.
Step 3 – Grill
Grill the steak for 5 – 7 minutes per side. To be more precise, insert a thermometer through the side of the cut, tip in the center, not touching bone or fat. Meat internal temperatures: Medium rare: 135° F 57 ° C, Medium: 145° F 63 ° C, Medium well: 150° F 66 ° C; Well Done: 160° F 71 ° C. Remove from the grill. Let it rest for 10 minutes before cutting.
Helpful Tip
Heat the grill to high heat. Tip: Whether you’re using an outdoor grill or a grill pan on the stove, high heat is key to getting a good sear and locking in those juices.
Step 4 – Rest and Slice
After 10 minutes of rest, slice the steak thinly against the grain and serve alongside tortillas, pico, and guacamole, if desired.
Extra Recipe Tips For Success
- Blend for Maximum Flavor: Blending the ingredients creates a smoother, more cohesive marinade. It really helps the garlic, spices, and citrus juices emulsify with the oil and beer, meaning every little bit of meat gets coated evenly. Blending also helps extract even more flavor from the garlic, herbs, and spices. I recommend blending for this reason—it intensifies everything a little more.
- Marinate in a Bag or Shallow Dish: Use a resealable bag or shallow dish to marinate so the meat is fully coated. This ensures all the delicious flavors soak into every inch of the steak.
- Pat the Steak Dry for Extra Char: Want extra char? Pat the steak dry with paper towels before grilling. Removing excess moisture helps the surface sear beautifully instead of steaming.
- High Heat Is Your Best Friend: Whether you’re using an outdoor grill or a grill pan on the stove, high heat is key to getting a good sear and locking in those juices. Don’t be afraid to really crank up the heat!
- Use a Cast Iron Skillet on the Stove: If cooking on the stove, use a cast iron skillet for the best sear. Cast iron holds heat better than other pans, giving you that irresistible, smoky crust.
- Let It Rest Before Slicing: Let the steak rest for 5–10 minutes after cooking before slicing. This helps keep it juicy by allowing the juices to redistribute throughout the meat.
Variations & Additions
- Add Fresh Chopped Cilantro to the Marinade after blending it for a burst of herbal flavor.
- Use Chicken or Portobello Mushrooms instead of steak for a twist.
Serving Suggestions
We love slicing up the Carne Asada and serving it with warm tortillas, pico de gallo, guacamole, and maybe some grilled veggies or rice on the side. Don’t forget a squeeze of lime on top—it brings everything to life!
Storage and Freezing Instructions
To Store: Keep leftover steak in an airtight container in the fridge for up to 3 days.
To Freeze: Freeze cooked, sliced Carne Asada in a freezer-safe bag for up to 2 months. Thaw in the fridge overnight and reheat in a skillet or microwave.
Frequently Asked Questions
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Recipe Card
Easy Carne Asada (Best Marinade Ever!)
Equipment
Ingredients
- ½ cup (120 ml) orange juice
- 2 tablespoons (30 ml) lime juice
- 2 tablespoons (30 ml) Worcestershire sauce
- 2 tablespoons 30 ml olive oil
- 12 oz beer (see notes)
- 4 garlic cloves
- 1 jalapeño pepper, seeded
- 2 teaspoons salt
- ½ teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 tablespoon Ancho chile powder (see notes)
- 1 teaspoon dried Mexican oregano
- 2 lb flank steak or skirt steak
Important
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Instructions
- Add all the marinade ingredients to a blender and blend until smooth. Pour the marinade into a plastic bag, add the flank steak, close the bag, and shake to combine. Refrigerate for 1 hour or up to 8 hours so the flavors can sink into the meat.
- Remove the steak from the marinade and discard the marinade. Pat the steak dry and drizzle with olive oil, just enough to coat each side—season lightly with salt and black pepper on both sides.
- Heat the grill to high heat. Tip: Whether you're using an outdoor grill or a grill pan on the stove, high heat is key to getting a good sear and locking in those juices. For outdood grill, use direct heat grilling at high heat (450-500°F). Grill steaks with the lid closed
- Grill the steak for 5 – 8 minutes per side. Skirt steak will be closer to 5 minutes per side, and flank steak will be closer to 6-8 minutes per side. The grilling time will depend on the thickness of your steak. To be more precise, insert a thermometer through the side of the cut, tip in the center, not touching bone or fat. Meat internal temperatures: Medium rare: 135° F 57 ° C, Medium: 145° F 63 ° C, Medium well: 150° F 66 ° C; Well Done: 160° F 71 ° C. Remove from the grill and brush with the remaining marinade before slicing. Let it rest for 10 minutes before cutting.
- Slice the steak thinly against the grain and serve alongside tortillas, pico, and guacamole, if desired.
- This recipe is naturally egg, dairy, gluten, nut, peanut, and sesame-free, making it suitable for most dietary needs. However, always check labels for hidden allergens.
- Gluten-Free: Use a gluten-free beer.
- Over-marinating the steak: It can make the texture mushy. Pro Tip: Stick to a marinade time of 2–8 hours. Don’t go beyond 10 hours, especially with citrus in the mix—it can start to break the meat down too much.
- Cooking the steak too long: It dries out quickly. Pro Tip: Flank and skirt steak cook fast! Grill or sear over high heat for just 3–4 minutes per side for medium-rare to medium. Let it rest before slicing.
- Not slicing the steak properly: It can make the meat seem tough. Pro Tip: Always slice against the grain! Look for the lines running through the meat and cut across them. This shortens the muscle fibers and gives you that tender bite.
- Blend for Maximum Flavor: Blending the ingredients creates a smoother, more cohesive marinade. It really helps the garlic, spices, and citrus juices emulsify with the oil and beer, meaning every little bit of meat gets coated evenly. Blending also helps extract even more flavor from the garlic, herbs, and spices. I recommend blending for this reason—it intensifies everything a little more.
- Marinate in a Bag or Shallow Dish: Use a resealable bag or shallow dish to marinate so the meat is fully coated. This ensures all the delicious flavors soak into every inch of the steak.
- Pat the Steak Dry for Extra Char: Want extra char? Pat the steak dry with paper towels before grilling. Removing excess moisture helps the surface sear beautifully instead of steaming.
- High Heat Is Your Best Friend: Whether you’re using an outdoor grill or a grill pan on the stove, high heat is key to getting a good sear and locking in those juices. Don’t be afraid to really crank up the heat!
- Use a Cast Iron Skillet on the Stove: If cooking on the stove, use a cast iron skillet for the best sear. Cast iron holds heat better than other pans, giving you that irresistible, smoky crust.
- Let It Rest Before Slicing: Let the steak rest for 5–10 minutes after cooking before slicing. This helps keep it juicy by allowing the juices to redistribute throughout the meat.
- Add Fresh Chopped Cilantro to the Marinade after blending it for a burst of herbal flavor.
- Use Chicken or Portobello Mushrooms instead of steak for a twist.
I appreciate your feedback, and it helps others, too!
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
